It’s not gumbo without roux. Roux is fatty by definition. So how do you cut the fat without cutting the roux?
We wanted all the flavor that this game-day classic had to offer, but without having to roll out the grill.
We hoped to marry the flavor of Chinese ribs with the smoke of grilled pork tenderloin and end up with an easy summer dinner.
The sweetness of the peaches is balanced by the heat of the cayenne and red onion.
The method of cooking these flavorful salt-cured hams has been passed down for generations. Was it possible that it was just . . . wrong?
Though nice and tender, this little piggy was too bland.